Spiced rack of lamb

Method

1. Mix all the ingredients for the marinade in a bowl. Smear the marinade onto the rack of lamb, then cover with foil and refrigerate for at least 2 hrs.
2. Remove from the fridge and rest at room temperature for half an hour. Meanwhile, preheat the oven to 200°C (400°F/gas mark 6).
3. Roast the marinated lamb for 25 mins. Uncover and baste with the marinade. Cover and cook for a further 10 mins.
4. While the lamb is roasting, make the raita. Roast the cumin seeds in a frying pan on a low heat, moving them around to prevent them from burning. After a few minutes they will become golden brown. Remove from the heat and crush coarsely using a pestle and mortar.
5. Mix all the raita ingredients together in a bowl, including the roasted cumin seeds and stir. Check the seasoning and add salt to taste. Garnish with freshly chopped mint and chill before serving.
6. Add a pinch of salt to the 200ml cold water and soak the grated potato. Leave for 5 mins, then remove the potato from the water and squeeze out any excess moisture using a kitchen towel.
7. Sprinkle the remaining salt on the onions. Leave for 5 mins.
8. When the oil is hot, add the potato and fry until golden brown. Remove from the pan, drain on kitchen towels and repeat the process with the salted onions.
9. Heat the oil for tempering in a frying pan. Add the cumin seeds and when they begin to crackle, add the sliced garlic. Cook until lightly brown.
10. Pour this over the cooked lamb and immediately garnish with the fried onions and potato straws. Serve with naan bread and a cool pomegranate and red onion raita.

Cook's tip: If you prefer your dishes less spicy, then de-seed the chilli before chopping. www.pataks.co.uk